Raisa Vieira Homem - Postgrad Program Food Nutr & Hlth, Fed Univ Rio Grande UFRGS

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论文共 14 篇作者统计合作学者相似作者

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Milk Proteins As Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies

Stael Tonial Tomiello Hercules,Marina R. Komeroski,Raisa V. Homem,Helena de Oliveira Schmidt,Larissa de Lira,Deise Vitoria de Farias,Alessandro de O. Rios,Viviani Ruffo de Oliveira

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2024)

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Theoretical Estimation of Nitrates and Nitrites Intake from Food Additives by the Brazilian Population

Raisa Vieira Homem,Adriana Pavesi Arisseto-Bragotto,Eliseu Rodrigues,Florencia Cladera-Olivera

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENTno. 9 (2023): 1147-1163

引用0浏览0WOS引用

Antioxidant Capacity, Phenolic Compounds, Carotenoids, and Vitamins in Gluten‐free Breads Made with Teff ( Eragrostis Tef ) and Associated Flours

Raisa Homem,Helena de O. Schmidt,Fernanda C. Rockett,Alessandro de O. Rios,Tarso B. L. Kist,Marcelle de Paula Konzen,Juliana de Castilhos,Rochele C. Rossi,Viviani Ruffo de Oliveira

Journal of food processing and preservationno. 4 (2022)

引用1浏览0引用

New opportunities for gluten-free diet:teff (Eragrostis tef) as fibre source in baking products

Raisa Homem,Cristina Proserpio,Camilla Cattaneo,Fernanda C. Rockett,Helena de O. Schmidt,Marina R. Komeroski,Alessandro de O. Rios,Ella Pagliarini,Viviani Ruffo de Oliveira

International journal of food science & technology（2022）

引用3浏览0引用

Influence of Tef Flour and Its Association with Other Flours on the Nutritional, Technological and Sensory Quality of Bakery Products

Raisa Vieira Homem,Divair Doneda,Tarso Ledur Kist,Janaina Guimaraes Venzke,Vanuska Lima da Silva,Viviani Ruffo de Oliveira

International Journal of Food Science &amp Technologyno. 3 (2021): 1508-1516

引用2浏览0引用

Effect of Whey Protein and Mixed Flours on the Quality Parameters of Gluten-Free Breads

Marina R. Komeroski,Raisa V. Homem,Helena de O. Schmidt,Fernanda C. Rockett,Larissa de Lira,Deise Vitoria da Farias,Tarso L. Kist,Divair Doneda,Alessandro de O. Rios,Viviani Ruffo de Oliveira

International Journal of Gastronomy and Food Science（2021）

引用12浏览0引用

Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches

Stael Hércules,Marina Komeroski,Raisa Homem,Helena Schmidt,Larissa de Lira,Deise Farias,Alessandro Rios,Viviani Oliveira

Current Developments in Nutrition (2021): 586-586

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Author Response for "potential of Teff (eragrostis Tef) Flour As an Ingredient in Gluten-Free Cakes: Chemical, Technological and Sensory Quality"

Raquel Viviane Haas,Raisa Vieira Homem,Deise Vitoria Farias,Helena de Oliveira Schmidt,Fernanda Camboim Rockett,Janaina Guimaraes Venzke,Manuela Mika Jomori,Tarso Ledur Kist,Alessandro de Oliveira Rios,Viviani Ruffo de Oliveira

International Journal of Food Science & Technologyno. 4 (2021): 2051-2059

引用3浏览0引用

Technological Evaluation of High Fiber and Gluten-Free Breads Made with Teff (eragrostis Tef) and Associated Flours

Raisa Homem,Cristina Proserpio,Camilla Cattaneo,Fernanda Rockett,Helena Schmidt,Marina Komeroski,Alessandro Rios,Viviani Oliveira

Current Developments in Nutrition (2021): 588-588

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Physical and Sensorial Evaluation of Breads Prepared with Teff Flour (eragrostis Tef) Associated with Whey Protean and Cassava Starch

Marina Komeroski,Aline Joaquim,Raísa Homem,Viviani de Oliveira

Current developments in nutrition (2020): nzaa052_029-nzaa052_029

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